Sunday Chicken Rice Bake Recipe
Ingredients
| Condensed cream of mushroom soup | 1 10 3/4 Ounce | |
| Milk | 1 Cup (16 tbs) | |
| Onion soup mix envelope | 1 | |
| Mushrooms | 1 3 Ounce, chopped | |
| 1 cup regular rice | ||
| 1 10-ounce package frozen peas and carrots, thawed | ||
| Fryer chicken | 3 Pound | |
| Paprika | ||
Directions
In bowl stir together mushroom soup, milk, dry onion soup mix, and undrained mushrooms.
Reserve 1/2 cup of the soup mixture and set aside.
Stir uncooked rice and thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12 x 7 1/2 x 2-inch baking dish, arrange chicken pieces atop.
Pour reserved soup mixture over chicken.
Sprinkle chicken pieces with paprika Cover tightly with foil.
Bake at 375° till rice is tender, 1 1/4 to 1 1/2 hours.
Reserve 1/2 cup of the soup mixture and set aside.
Stir uncooked rice and thawed vegetables into remaining soup mixture.
Turn rice mixture into a 12 x 7 1/2 x 2-inch baking dish, arrange chicken pieces atop.
Pour reserved soup mixture over chicken.
Sprinkle chicken pieces with paprika Cover tightly with foil.
Bake at 375° till rice is tender, 1 1/4 to 1 1/2 hours.
Chef
